Changing restaurants, eating locally all year, and composting
As always, we’ve been keeping our eye out for interesting, informative, and timely articles about farmers, cooks, and eaters alike. This time around we’ve got a great piece on changing how food is made and served, a video from Tamara Murphy on her new spot in Capitol Hill, and a big thanks to NWEI for the spotlight! Enjoy!
Changing How We Eat By Changing Restaurants – Restaurants have the ability to grow community one bite, one choice at a time. Depending on their size, their purchasing decisions can put hundreds of thousands a year into the pockets of small or organic producers. We can make a serious, lasting, and wide-reaching difference by supporting restaurants that marry the values of Slow Money with the power of the restaurant business. Great piece!
NWEI gives us a shout-out! – Deborah McNamara at the Northwest Earth Institute wrote up Farmers, Cooks, Eaters and one of our contributors, Jody Dorow. A big thanks to them for helping us get the word!
Eat “locally” in the winter – Leave it to a Boston publication to write about the struggles of eating locally. Did you know that there are only “five truly seasonal types of produce in Massachusetts from January until May?” So, how do you have any hope to eat locally? Look no further than the freezer section. Frozen produce often has more nutrients than their well-traveled and weathered fresh counterparts and, if you look closely, you can find local producers throughout the year.
Grow Your Farmer – With the explosion of interest in small-scale farming, and the number of farmers set to retire across the country, we need more ‘young’ farmers; and the Pacific Northwest has some innovator programs to ‘grow’ them.
A dining experience to put on your bucket list – A memorable evening with fabulous seasonal food and a great demonstration of how joining together as a community (chefs in this case) can create so much enjoyment for all.
The Atlantic asks, Should Composting be Mandatory? – San Francisco hits 1 million tons of compostable waste collected since 2009, when the program started. Seattle, by comparison, “diverted about 90,000 tons of organic waste from landfills in the first year” (2010). When I first moved to Seattle last year, I found the compost bin/process odd and thought the tiny garbage can we had (shared by two households) very restrictive. It only took a month of getting used to the process, now I find it very easy and love the fact that we throw out so little. The recycling bin is packed every other week but the garbage can go two weeks (barely) before it’s full. But, really, enough about my garbage…
You Can Eat Healthy On a Budget… Here’s Proof! – Maria Hines, the James Beard award-winning chef of the Golden Beetle in Seattle, won the Great American Family Dinner challenge by cooking a meal for four people on a budget of $10 or less, or $2.50 per serving. Time and time again chefs are proving that it’s both possible and delicious to eat good food on a strict budget.